Wednesday, April 9, 2014

Grilled chicken is a favorite at our house and today was a sunny and beautiful Spring day so I thought why not try out something I've been rolling around in my mind?

The flavors worked well together and the kids and Lin gave it a thumbs up :). I made extra for yummy salads for lunches tomorrow.

3 cups Juice from Freshly
Juiced Blood Oranges

1 cup Orange Blossom Honey

1/3 cup White Balsamic Vinegar

1/3 cup Olive Oil

3 Garlic Cloves

3 inches Fresh Ginger Root

2 Tablespoons Lite Soy Sauce

2 Tablespoons McCormick

Perfect Pinch Asian Seasoning

12-14 Chicken Breasts, trimmed

I used my juicer for the oranges, garlic cloves, and ginger.

Add the rest of the ingredients and pour over tenderized chicken breasts in a gallon or 2 gallon sized Ziploc bag. Refrigerate until about half an hour before putting them on the grill. Let them come to room temp before grilling.

Use the tenderizing method you like best. I'm not much of a 'pounder' for this, I prefer the less messy thing of poking /cutting holes across the grain in the top and a slit in the thickest part on the bottom. Works for me.

Grill till juices begin to run clear. Remove from the grill and place in a tightly covered pan and allow to finish by steaming.